Recipe: Kind-of Korean Chicken Wings

Jo loves chicken wings. Any sort of herby, citrusy or spicy marinade followed by a blast in the oven or BBQ and she’s happy. However, this particular marinade was so awesome we thought we’d share. It’s a magic combination of salty umami soybean, zingy ginger and spicy chilli paste.

This marinade is also amazing on beef brisket which is then slow cooked on the BBQ or in a casserole dish in the oven. The brisket can then be shredded and served with rice in bao buns with cucumber, scallions and pickles.

Ingredients for the marinade:
2 tablespoons Korean soy bean paste (doengjang)
1 tablespoon Korean chilli paste (gochujang) or more for extra heat
1 tablespoon grated or really finely chopped onion
1/2 tablespoon grated ginger
1 tablespoon sesame oil
1 tablespoon sesame seeds

Other ingredients:
Chicken Wings!

This is really easy if you have the Korean paste in your cupboard. Just mix together all the marinade ingredients. Rub the marinade all over some chicken wings, if you have time/can wait you can leave the wings to marinate for a couple of hours before cooking. Cook in the oven at about 180 degrees Celsius until they are cooked through and starting to brown.

Serve with beer.

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